Vegan Mac and Cheese
This classic comfort food is hard to live without. This recipe is Vegan and whole-food plant-based, with no oil. It's also gluten-free if you use gluten-free pasta and vegetable stock. This makes about 6 cups.
Prep Time12 mins
Cook Time9 mins
Equipment
- Food Processor
Ingredients
- 1 8 oz box of pasta, I use chickpea pasta
- 2 cloves of garlic, minced
- 1 carrot, peeled and diced
- 1 15 oz can great northern beans, or any other white bean drained and rinsed
- 1/4 cup nutritional yeast
- 3/4 cup soy milk, you can use any other plant milk
- 3/4 cup vegetable stock
- salt and pepper to taste
Instructions
- Cook pasta according to instructions on the package.
- In a small saute pan over medium, add the garlic, beans, carrot and 1/2 cup of the vegetable stock.
- Cover and simmer for 5-7 minutes, stirring ocassionly until carrots are tender.
- Add the bean mixture to a food processor, along with the nutritional yeast, plant milk and 1/4 cup of the vegetable stock.
- Blend until smooth.
- Salt and pepper to taste.
- Once your pasta is drained, add back into your pasta pot.
- Pour sauce over your pasta and heat over medium heat, stirring to prevent burning. You can add some more vegetable stock at this point if you like a thinner sauce.